Bread-making machine.



No. 628,568. Patented July ll, I899.

W. WATSON.

BREAD MAKING MACHINE.

(Application filed Feb. 17, 189B.v Model?) 2 Sheets-Sheet W ESSESINVENTOR JZM ifjj WMW w: uonms versus co PMOTD-LITNOV WASNINGTON, o. c.

Patent ed July ll, I899.

W. WATSON. BREAD MAKING MACHINE.

(Application filed Feb. 17, 1698.)

2 Sheets-Sheet 2.

INVENTOR I/VITNESSES A/M upon it.

UNITED STATES PATENT OFFICE.-

VVILLIAM WATSON, OF LONDON, ENGLAND.

BREAD-MAKING MACHINE.

SPECIFICATION forming part of Letters Patent N 0. 628,568, dated July11, 1899.

Application filed February 17, 1898. Serial No. 670,698. (No model.)

To all whom it may concern: 7

Be it known that I, WILLIAM WATSON, a subject of the Queen of GreatBritain and Ireland, and a resident of 3 Melcombe Place, Dorset Square,London, in the county of Middlesex, England, have invented a certain newand useful Bread-Making Machine, (for which I have obtained a patent inGreat Britain, No.

507, bearing date January '7, 1898,) of which the following is aspecification.

This invention relates to bread-making machinery; and it consists ofimproved devices for forming dough into loaves and conveying it into anoven.

The bottom or fioor of the oven on which the bread is baked consists ofone or more iron or other plates which can be caused to slide freely inand out of the oven, running upon rollers or guide-pulleys and being.

moved by chains or racks adapted to the purpose. Outside the mouth ofthe oven and in proximity thereto the remainder of the apparatus isplaced when in operation. It consists of a strong vertical chamber orother box which serves as a casing in which a ram or piston is capableof sliding up and dovgn, its

pass out in the form of strips or rolls when,

forced by the pressure of the ram or piston These strips or rolls ofdough are preferably of such a size as to formloaves when divided intolengths of such sizeas may be required, and they issue from the box atthe same speed as the oven-bottom or part of same moves forward. Theythen pass under a dust-box, which covers their upper surfaces withfiour, thus preventing the blades of a rotating or reciprocating dividerfrom adhering to them. The dividers are so arranged and adjusted that asthe strips or rolls of dough pass underneath them it divides them whollyor partially through, so as to form them into loaves. These then pass under a circular or other dry brush, which brushes off the flour, and thenunder a wet or wash brush and are thenled into the oven. 1

In order that my invention may be more fully understood and ascertained,I append drawings, in which Figure 1 shows a side elevation of myimproved apparatus. Fig. 2 is a plan of same. Fig. 3 shows a modifiedarrangement for operating the dividers.

A indicates a hopper in which the dough is placed.

B indicates the vertical chamber, which can occupy either the positionshown in the drawings or be slid underneath the hopper A, as shown indotted lines.

C is the ram or piston, and c the double rack, by means of which thispiston can be moved up and down, the teeth engaging with a pinion c,which is mounted upon the main spindle.

The bottom of the vertical chamber B is formed with openings 1), throughwhich the dough passes out in the form of strips or rolls of such a sizethat when divided into lengths they form loaves of any desired weight.The bottom of the chamber may have a square opening in the middle and amovable bottom sliding on bearers underneath it, in which are fixed thechangeable slips or plates containing the openings through which thedough is pressed, thus securing any required size and shape of strips orrolls. This sliding bottom if moved by the rack E and pinion (2 servesalso to cut off the strips or rolls of dough and close up the bottom atany part of the downward movement of the piston.

G is the oven-bottom, consisting of one or more iron or other plates g,which are free to slide on rollers g either into the oven or out untilthey occupy a position underneath the chamber B, and the mechanism formoving the piston O and oven-bottom G, being connected together by anyconvenient drivinggear, are so timed that the strips of dough issuethrough the openings 12 at the same speed as the oven-bottom passesunderneath. Consequently they are deposited upon it and carried forwardwith it in the shape of a number of parallel strips or rolls.

At a point near the chamber 13 and between it and the oven-mouth isarranged a dust-box D, of any convenient description, which deposits alight sprinkling of flour upon the strips or rolls as they passunderneath it for the purpose of preventing their adhering to the bladesof the divider H, which is situate immediately adjacent thereto. Thisdivider II maybe either reciprocating or rotary and is used for dividingthe strips or rolls into lengths which form loaves. It is here shown asrotary and consists of any suitable number of blades h, which, beingconnected in any convenient manner to the other gearing, move ata'corresponding speed thereto, whichsecu res the loaves being of equallength. Thus the dividing-blades h are easily removable and (in case offour being used) when one-pound loaves are required then the four bladesare used. When two-pound loaves are required, two blades only areused,and when four-pound loaves are wanted then one blade only is used,the others being removed. The strips of dough are then carried onwardtoward the mouth of the ovenand next pass under a rotary circular brushI, which brushes off the flour deposited by the dust-box. They may thenbe caused to pass under a rotary circular or other shaped wet or washbrush K,

which when used secures the glazing generally seen upon the top ofloaves. This brush K is preferably cylindrical and revolves on a centralpin. It is supplied with the wash from a cylindrical tank It, placedabove it, part of the surface of which is perforated with small holes,through which the wash percolates onto the brush when'turned down foroperation, butwhich perforated part is turned upward when itis requiredto stop the flow of the wash. The loaves are then carried still fartherforward into the oven, and when the whole of the oven-bottom, with itsload of loaves, has entered therein the batch is baked in the usualmanner.

The different Wheels and other mechanisms are shown in the drawings asbeing connected by chains or belts and toothed gearing, but they may beconnected in any convenient manner and by any commonly-known forms ofgearing. Thusthe ram or piston may be operated by a screw and thedivider H by a toothed rack L and wheel H, as shown in Fig. 3. The rackbeing fixed to the oven-bottom and gearing directly with the wheel uponthe spindle of the divider secures positively-synchronous movements ofthe oven-bed and the divider-blades. It will be seen that by commenoingthis operation when the plate or plates forming the bottom orbaking-floor of the oven are withdrawn therefrom and continuing it untilthe bottom or baking-floor is thrust entirely into the oven a wholebatch of loaves maybe shaped and fed into the oven without being in anyway handled.

Having now described my invention, what I claim as new, and desire tosecure by Letters Patent, is-

1. In bread-making machinery, the combination of the sliding oven flooror bottom plates 9, the chamber B, havinga perforated bottom I), thepiston or ram 0, operated bya rack c and pinion c, the dust-box D, thedivider H, the rotating brush I, a frame for carrying the Whole, andbelt or other gearing for moving the different parts, substantially asdescribed and shown.

plates g, the chamber B having a perforated bottom I), the piston or ram0 operated by a rack c and pinion c, the dust-box D, the dividerI-I, therotating brush I, the Wash-brush K, supplied by a receptacle 70,2. framefor carrying the whole, and belt or other gearing for moving thedifferent parts, substantially as described and shown.

In witness whereof I have hereunto set my hand in presence of twowitnesses.

WILLIAM IVATSON.

Witnesses:

WILLIAM J. MUNDEN, S. CLARK.

